By A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)
The Advanced Dairy Chemistry sequence used to be first released in 4 volumes within the Eighties (under the identify Developments in Dairy Chemistry) and revised in 3 volumes within the Nineties. The sequence is the top reference on dairy chemistry, supplying in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.
Advanced Dairy Chemistry quantity 2: Lipids, 3rd version, is exclusive within the literature on milk lipids, a huge box that features a various variety of themes, together with synthesis of fatty acids and acylglycerols, compounds linked to the milk fats fraction, analytical facets, habit of lipids in the course of processing and their influence on product features, product defects bobbing up from lipolysis and oxidation of lipids, in addition to dietary importance of milk lipids.
Most issues integrated within the moment version are retained within the present version, which has been up to date and significantly improved. New chapters conceal the subsequent topics: Biosynthesis and dietary importance of conjugated linoleic acid, which has assumed significant value in past times decade; Formation and organic value of oxysterols; The milk fats globule membrane as a resource of nutritionally and technologically major items; actual, chemical and enzymatic amendment of milk fats; value of fats in dairy items: lotions, cheese, ice cream, milk powders and toddler formulae; Analytical tools: chromatographic, spectroscopic, ultrasound and actual methods.
This authoritative paintings summarizes present wisdom on milk lipids and indicates parts for extra paintings. it is going to be very beneficial to dairy scientists, chemists and others operating in dairy examine or within the dairy industry.
P.F. FoxPh.D., D.Sc. is Professor Emeritus of meals Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in nutrients Chemistry at college university, Cork, Ireland.
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Extra info for Advanced Dairy Chemistry Volume 2 Lipids
Clinical trials have shown that trans-octadecenoic acids, relative to the cis isomer, can increase the LDL-cholesterol and decrease the HDLcholesterol, thus, producing an unfavourable aVect on the LDL:HDL ratio (Mensink and Katan, 1993). The quantitative determination of individual isomers of trans-18:1 fatty acids in milk fat is not straightforward. , transesteriWcation of milk fat, argentation TLC of the fatty acid esters to separate the cis-isomers and trans-isomers, followed by capillary GC).
2001). These issues are discussed in detail in Chapter 2 (Palmquist). In most countries, there exists a regularly recurring seasonal pattern of fatty acid variation in milk fat, which is caused largely by changes to the cow’s diet. , the hardness of butter (MacGibbon and McLennan, 1987). , 1995). It can be seen that 16:0 has a markedly lower value in spring and summer than in winter. The C6 to C14 fatty acids together show a similar trend, although the magnitude of the change is much smaller.
2001) investigated the seasonal variation in the total gangliosides [measured as lipid-bound sialic acid (LBSA)]. 9 mg=g milk, respectively. Puente et al. (1992), who measured the seasonal trend in individual gangliosides, showed that GD3 was slightly higher in colostrum and late-lactation milk compared to mid-lactation milk, while GM3 showed the reverse trend. 14). These fatty acids are also a feature of the sphingomyelin structure. Martin et al. 14. 6 0 a Adapted from Bode et al. (2004) Composition and Structure of Bovine Milk Lipids 27 investigated the seasonal variation in the fatty acids of the gangliosides, found that the fatty acids were very highly saturated (97%) in colostrum (2 days post-partum), while they were much less saturated (68%) in transitional (15 day) milk.
Advanced Dairy Chemistry Volume 2 Lipids by A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)